HOT CHICKEN LINK, HOT vs. MILD CHICKEN LINK, MILD CHICKEN
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
HOT CHICKEN LINK, HOT has the most protein of the foods compared, at 21.2 g per 100g.
| Nutrient | HOT CHICKEN LINK, HOT | MILD CHICKEN LINK, MILD CHICKEN |
|---|---|---|
| Protein | 21.2 G | 21.2 G |
| Total lipid (fat) | 8.8 G | 8.8 G |
| Carbohydrate, by difference | 1.8 G | 1.8 G |
| Energy | 168 KCAL | 168 KCAL |
| Total Sugars | 0.88 G | 0.88 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 35 MG | 35 MG |
| Iron, Fe | 3.2 MG | 3.2 MG |
| Sodium, Na | 726 MG | - |
| Cholesterol | 88 MG | 88 MG |
| Fatty acids, total saturated | 2.2 G | 2.2 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.